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http://dx.doi.org/10.3746/jkfn.2004.33.9.1522

Identification Characteristics of Irradiated Dried Red Pepper during Storage by the Analysis of Electron Spin Resonance and Hydrocarbons  

Kim, Byeong-Keun (Dept. of Food Science & Technology, Kyungpook National University)
Lee, Jung-Eun (Dept. of Food Science & Technology, Kyungpook National University)
Kausar, Tusneem (Dept. of Food Science & Technology, Kyungpook National University)
Kim, Dong-Ho (Korea Atomic Energy Research Institute)
Yang, Jae-Seung (Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Korea Atomic Energy Research Institute)
Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.9, 2004 , pp. 1522-1528 More about this Journal
Abstract
Electron spin resonance (ESR) and hydrocarbon characteristics were analyzed to establish identification conditions for irradiated dried red pepper. The ESR spectroscopy for 4 different parts (powder, pericarp, seed, stem) of the samples showed that irradiated samples signaled (g=2.024, 2.006, 1.987) a pair of peaks from a cellulose radical at intervals of 6 mT, which were not found on the non-irradiated samples. The ESR signals increased in directly proportion to the irradiation doses, which were still detectable after 12 weeks of storage at room temperature. The GC-MS analysis of hydrocarbons after fat extraction and separation by florisil column chromatography revealed that hydrocarbons, such as 1-tetradecene (14:1), 1,7,10-hexadecatriene (16:3), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 6,9-heptadecadiene (17:2), and 8-heptadecene (17:1), were detected only from the irradiated samples immediately after irradiation and 8 months of storage. They linearly increased with the dose of irradiation, suggesting them as radiation-induced markers for irradiated dried red pepper.
Keywords
electron spin resonance; hydrocarbon; irradiation; dried red pepper;
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